Hot & Spicy Chicken Legs 400g

£4.00

A spicier, grown-up alternative to its saucy sibling, The Black Farmer would like to introduce our Hot & Spicy BBQ Free Range Chicken Legs. This flavoursome, traditional and great-value cut of free range chicken has both the thigh and drumstick still attached, which makes for a tender cut that stands up to slow cooking on the barbecue. Free range leg meat is juicy and delicious on the inside, and the skin will crisp up when rendered for a lovely crunch.

Spicy marinades always go down well, but they must never be rushed. Simply dousing meat in hot sauce and then cooking will not result in the depth of flavour that you get from a slow marinade. We have spent far longer than we care to think perfecting our hot & spicy marinade, and we believe it shows. Black pepper provides a pleasant and lasting heat, and natural, spicy flavours excite the palate. Our free range chicken has been carefully packaged so that the marinade is absorbed into the meat, adding a depth of flavour right down to the last bite.

 

We have been working with the best local suppliers in the country for decades and have always insisted on the finest quality free range chicken there is. Our chickens are free to roam and reared slowly, which not only means for a happier life but also leads to a fuller flavour and superior texture. The birds enjoy fresh air, get plenty of exercise and are able to spread their wings. This results in a quality of meat that is hard to find elsewhere, particularly in BBQ-ready form.

This pack contains approximately 2 pieces.

The Black Farmer never cuts corners, so these and all our free range chicken products are prepared by traditional expert butchers. This guarantees that every cut will be of the highest standard, helping with flavour and presentation.

Cooking instructions:

  1. Remember to remove your chicken legs out of the packaging, pat dry before cooking

  2. Pre heat your oven to 200 oc temperature fan assisted or 215 oc without a fan

  3. Season the chicken just prior to roasting

  4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement

  5. Massage a little softened butter under the skin of the jointed chicken then season with good quality fine sea salt

  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a lemon cut in half and popped onto the tray

  7. Place the legs skin side up onto the trivet which should line the base of the tray

  8. Place in centre of oven and roast for 40 minutes reaching a core temperature of minimum 75 oc

  9. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a a few moments, leaving the roasted vegetables in the tray for the gravy

  10. For the gravy I make up 300 ml of essential cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelised juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy

This product has a shelf life of 5 days from the date of delivery.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

Additional information

Marinade

Sugar, Dextrose, Salt, Modified Maize Starch, Tomato Powder, Yeast Extract, Garlic Powder, Onion Powder, Spice (Black Pepper), Colour (Caramel), Thickening Agent (Guar Gum), Smoke Flavouring, Paproika Extract